Serves: 6
Work Time: 40 minutes
Total Time: about 55 minutes plus marinating
1/2 cup reduced-sodium soy sauce
2 tablespoons sugar
2 tablespoons minced, peeled fresh ginger
2 tablespoons seasoned rice vinegar
1 tablespoon Asian sesame oil
1/4 teaspoon ground red pepper (cayenne)
3 garlic cloves, crushed with garlic press
1 beef top round steak, 1 inch thick (about 1 1/2 pounds)
1 cup regular long-grain rice
3 green onions, thinly sliced
1 tablespoon sesame seeds, toasted
1 medium head romaine lettuce, separated into leaves
- In large self-sealing plastic bag, combine soy sauce, sugar, ginger, vinegar, sesame oil, ground red pepper, and garlic; add steak, turning to coat. Seal bag, pressing out excess air. Place bag on plate; refrigerate steak 1 to 4 hours to marinate, turning once.
- Just before grilling steak, prepare rice as label directs; keep warm.
- Remove steak from bag; reserve marinade. Place steak on grill over medium heat and cook 14 to 15 minutes for medium-rare or until of desired doneness, turning steak over once. Transfer steak to cutting board; let stand 10 minutes to allow juices to set for easier slicing.
- In 1-quart saucepan, heat reserved marinade and 1/4 cup water to boiling over high heat; boil 2 minutes.
- To serve, thinly slice steak. Let each person place some steak slices, rice, green onions, and sesame seeds on a lettuce leaf, then drizzle with some cooked marinade. Fold sides of lettuce leaf over filling to make a package to eat out of hand.
Each serving: About 345 calories, 30 g protein, 37 g carbohydrate, 8 g total fat (2g saturated), 56 mg cholesterol, 1165 mg sodium.
Photograph by Alan Richardson